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Fire-Roasted Tomato Salsa
Source: dLife

Fire-roasted tomatoes combine with chile and red onions to make a delicious salsa.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 38.8
Total Carbs 7.3 g
Dietary Fiber 1.0 g
Sugars 3.7 g
Total Fat 0.9 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 34.7 mg
Protein 1.0 g
Sodium 380.0 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Chile Peppers, jalapeno, whole
2 oz  fresh chopped red onion
0.3333 cup  fresh cilantro
0 1/4 cup  fresh lime juice
0 3/4 tsp  salt
2 lb  fresh tomatoes
1 oz  olive oil
0 1/2 tsp  salt
0 1/4 tsp  black pepper
  1. To prepare Grilled Tomatoes: Use charcoal fire or gas grill for covered direct grilling over medium-high heat, or use your oven's broiler.
  2. Using a large bowl, toss tomatoes with oil, salt and pepper. With long-handled basting brush, lightly oil grill rack. Place tomatoes on hot rack. Cover grill and cook tomatoes, turning once, until tomatoes begin to char and soften, aout 8 to 10 minutes.
  3. While tomatoes are grilling, and using tongs to handle, place whole jalapeno on the same grill rack and cook over medium-high heat. Turn occasionally, until skin is charred and blistered, about 8 minutes. Transfer jalapeno to cutting board and cool.
  4. Using gloves, remove stem, skin, and seeds from jalapeno; discard. Finely chop jalapeno. Chop tomatoes.
  5. In a separate bowl, combine jalapeno, tomatoes with any juices, onion, cilantro, lime juice, and salt. If not serving immediately, cover and refrigerate up to 3 hours. Serve with tortilla chips.

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